
Beef Gorditas
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
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Soul-satisfying Caldo de Pollo with fluffy rice. A protein-packed comfort food, just like mom's recipe!

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Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!


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Soul-satisfying Caldo de Pollo with fluffy rice. A protein-packed comfort food, just like mom's recipe!
This mexican_american dish is perfect for dinner. With 1283.69 calories and 61.4g of protein per serving, it's a nutritious choice for your meal plan.
Sauté the aromatics. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Cook the chicken and create the broth. Add the chicken pieces to the pot along with 8 cups of water. Season with salt and pepper. Bring to a boil, then reduce the heat to a gentle simmer. Skim off any foam that rises to the surface for a clearer broth. Cover partially and let it simmer for 20-25 minutes, until the chicken is cooked through.
Add the vegetables. Add the carrots, celery, potatoes, and corn rounds to the pot. Return to a simmer and cook for 15-20 minutes, or until the vegetables are tender.
Shred the chicken and finish the soup. Carefully remove the cooked chicken pieces from the pot and set them on a cutting board to cool slightly. Once cool enough to handle, shred the meat off the bones, discarding the skin and bones. Return the shredded chicken to the pot. Add the chopped zucchini and cilantro. Simmer for another 5 minutes, just until the zucchini is tender-crisp.
Serve. Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the Caldo de Pollo into bowls, making sure each serving gets plenty of chicken, vegetables, and broth. Serve hot with lime wedges on the side for squeezing over the soup.
Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat. Add the rinsed and drained rice. Stir frequently until the grains are lightly golden and smell nutty, about 5-7 minutes.
Add the chopped onion to the saucepan and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the tomato sauce, chicken broth, ground cumin, salt, and pepper. Stir everything together well. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes without lifting the lid.
After 15 minutes, quickly lift the lid, scatter the frozen peas and carrots over the top of the rice, and replace the lid. Continue to cook for another 5 minutes, or until all the liquid has been absorbed. Remove the pan from the heat and let it stand, covered, for 10 minutes.
Remove the lid, add the chopped cilantro, and gently fluff the rice with a fork to combine. Serve warm as a side dish.
Prepare the Crust
Make the Filling
Bake the Pie
Cool and Chill
Prepare Topping and Serve